WORLD: Creamy Pinto Bean Puree

Another recipe from the Vegetarian 5-Ingredient Gourmet

• 2 16-oz. cans pinto beans
• 1 14.5-oz can Muir Glen fire roasted adobo seasoned diced tomatoes
• 1 cup plain dairy-free yogurt (Amande Cultured Almondmilk is what I used)
• ¼ cup fresh parsley
• 1 tsp chili powder
• Salt and pepper to taste

Combine all ingredients in a food processor and process until pureed. For a soup with added texture, reserve ½ cup or so of the pinto beans, then stir into the pureed mixture. Stir in 1 cup water. Heat if desired, but I believe it is best at room temperature or just barely warmed.

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